March 06, 2009, 6:56PM

OK I had some leftover chicken from the cheap(69 cents a pound) roaster I made the other night. I decided to make a curried chicken hash using up some of the frozen Thai curry paste I had. I bought a few potatoes then decided at the last minute to get a bit of kale to join the last bits of... Full story »

March 06, 2009, 2:05PM

Gary, I was just reading your recipes on Penn Live. You don't know how hungry it made me. If I am not mistaken I believe that I ate your mom's Pizzelles before. They were the best I have ever eaten. I bought some at the grocery store after that and they were horrible. Rose Full story »

March 06, 2009, 11:41AM

Pappardelle is another broad ribbon shaped flat Italian pasta that is also not readily available in most restaurants and grocery stores. However, just like Fettucine and Tagliatelle, some Italian specialty markets sell it, and a few authentic Italian restaurants may serve it with a stew or a heavy meat sauce. Although Tagliatelle are about as wide as you would... Full story »

March 05, 2009, 4:47PM

The ingredients and techniques for making a Basic Tomato sauce vary by household, tradition and by personal preference. A basic Pomodori sauce is thinner than a typical Marinara sauce. My preference is to use only whole or diced tomatoes, but no crushed or tomato sauce. Every cook has their own opinion on how a Basic Tomato Sauce should be... Full story »

March 05, 2009, 12:09PM

Gary, I have spent the better part of the last three years of my career making various fresh pastas. I love trying new flours, recipes, cutters, techniques, and fillings. I began to learn to make fresh pastas about five years ago. A few years ago, I learned of the Garganelli comb. I have been searching for one on the internet,... Full story »

March 04, 2009, 11:00AM

In a tough economy, it's a challenge to find reasons to treat yourself when the first things to go are often cutting down on eating, drinking and going out. Liquor stores sales are up because it's less expensive for us to buy a bottle and drink it in the comfort of our homes. But we don't have to shelter ourselves.... Full story »

March 03, 2009, 7:00AM

Joe Vandall is a jack of all trades having worked in print/design, sales, marketing and as a musician. Now add restaurateur/club owner to his resume. Last month Vandall opened The Local Beat, a urban alternative, rock and roots music venue at 212 Third St. in New Cumberland. "I wanted it to be that kind of place, the heart beat of... Full story »

March 03, 2009, 4:17AM

To those who have never experienced dim sum, the eating style can be intimidating. Think back just a decade ago when sushi landed in the midstate. Many of us hesitated to eat raw fish. Then we tried it and we were immediately hooked. Now dim sum is showing up here, and it's good news for fans of the cuisine who... Full story »

March 01, 2009, 7:16PM

Albert P. wrote: Dear Gary, I would like to know if a Chitarra pasta maker like the one you pictured could be purchased. My wife used to use her mother's before we got married and I would like to get one for her. I saw one, but it was cheaply made. The one you pictured looks sturdy (metal and wood... Full story »